5 from 8 votes

Sheet Pan Puttanesca Pizza

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This sheet pan pizza couldn't be easier to make. Packed with bursts of flavour from the capers & olives for the best puttanesca flavour.
Prep time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£1.70
Makes: 4
mains
Italian
pizza, Puttanesca Pizza, Sheet Pan Pizza
Freezable

Table of Contents

  1. Ingredients
  2. How to make this recipe

Ingredients

Overhead shot of ingredients

How to make this recipe

Start by rolling the dough out with a dusted rolling pin to slightly increase the surface area of your pre-made dough.

Rolling of pizza dough on wood board

Then place into a lined baking tray and pop in the oven for 5 minutes, this will ensure a crispy base.

Pizza dough on lined baking tray

Meanwhile, blend the passata with the garlic, tomato puree and optional anchovies to a smooth consistency before spreading the sauce onto the crispy base. Spread your tomatoey sauce onto the crispy base.

Spreading the tomato sauce over the pizza dough

Then add half the capers & olives. Scatter the cheese before spreading the rest of the olives and capers to crisp up on top.

Pizza on lined baking tray with sprinkled cheese, loves and capers

Pop in the oven for 15 minutes, or until the cheese is golden & crispy. Season with flakey salt & black pepper and optionally garnish with fresh parsley. If you like a bit of heat, sprinkle some red pepper flakes to finish.

Golden brown cooked pizza on baking tray

 

Sheet Pan Puttanesca Pizza

Print Pin It
5 from 8 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£1.70
mains
Italian
pizza, Puttanesca Pizza, Sheet Pan Pizza
Freezable
Servings: 4
This sheet pan pizza couldn't be easier to make. Packed with bursts of flavour from the capers & olives for the best puttanesca flavour.

Ingredients

  • 375 g rolled pizza dough (£1.20)
  • 1 garlic cloves (£0.69/3)=(£0.23)
  • 3-4 anchovies (£0.55)
  • 250 g passata (£0.40)
  • 1 tbsp tomato puree (£0.35)
  • 250 g grated mozzarella (£1.74)
  • 60 g black olives (£0.49)
  • 3 tbsp capers (£1.60/4)=(£0.40)
  • 2 broccolis, cut into florets and steamed to serve (£0.94)
  • Optional parsley to garnish £0.50

Cupboard Essentials

  • Salt & Pepper
  • 1 tsp red pepper flakes

Method

Preheat oven to 200°C

  • Roll the dough with a dusted rolling pin to slightly increase the surface area of your pre-made dough. Place into a lined baking tray and pop in the oven for 5 minutes, this will ensure a crispy base.
  • Meanwhile, blend the passata with the garlic, tomato puree and optional anchovies.
  • Spread the sauce onto the crispy base and then add half the capers & olives. Scatter the cheese then spread the rest of the olives and capers to crisp up on top.
  • Pop in the oven for 15 minutes, or until the cheese is golden & crispy. Season with flakey salt & black pepper and optionally garnish with fresh parsley. If you like a bit of heat, sprinkle some red pepper flakes to finish.

Nutrition

Servings: 4 servings
Fat: 22g
Calories: 563kcal
Carbohydrates: 64g
Protein: 25g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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